One summer we worked as private chefs on a ranch in Montana. One of our jobs was to oversee the chefs in the employee kitchen. We watched as they lamented the crew’s love of ranch dressing, culminating one evening when a guy poured it on his lasagna. We were fascinated by how much people loved the flavor of ranch and slowly began to weave it into our repertoire just for fun. These gnocchi were one of our first experiments and are still one of the best.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.